Low-calorie smoky chilli with vegetables and beans

45 minutes


  • 1 tbsp of vegetable oil
  • 1 large onion, peeled and diced
  • 2 carrots, peeled and diced
  • 4 garlic cloves, peeled and finely diced
  • 1 green pepper, trimmed and diced
  • 350g of Quorn mince
  • 1 tsp chilli powder, hot chipotle
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp of tomato ketchup
  • 400g of tinned chopped tomatoes
  • 400g of tinned red kidney beans, drained
  • 400g of hot water
  • salt
  • black pepper


Heat the oil in a large wok or saucepan and add the onion, carrots, garlic and green pepper. Sauté for about 5 to 8 minutes or until the carrots and onion are soft and the onion opaque. Add the chilli powder, the spices and the Quorn mince and mix well
Add the remaining ingredients, mix well and cover; simmer for 10 minutes
Check and adjust the seasoning to taste and serve in warm bowls with steamed rice and/or sour cream, tortilla chips, grated cheese and crusty bread